Friday, June 27, 2014

Chocolate Banana Cake

This simple cake really wowed me to the max. It was indeed a real SURPRISE to see a bake that is soo soft and fluffy. Man, it was really really soft and fluffy, no joke! IRONICALLY and strangely, my wife was not into soft fluffy cakes. What a rare weird species she is!

Anyway, the moment the cake landed on my hands when I was unmoulding it, I already knew that it would be one hell of a good cake. True enough, this babe is just gorgeously soft, light, moist and luscious. Whatever it is, you just have got to try baking one to believe it.

Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of a 9x5-inch loaf pan.

Sift together the flour, cocoa powder, baking soda, and salt into a medium bowl. Whisk to combine, and set aside.

In the bowl of an electric mixer, using
the paddle attachment, beat the butter at medium speed until creamy,
about 1 minute. Gradually beat in the sugar and beat at high speed until
well blended, about 2 minutes. At medium speed, beat in the eggs one at
a time, beating well after each addition and scraping down the sides of
the bowl as necessary. Add the mashed bananas and vanilla extract and
mix at low speed until blended. Add the flour mixture at low speed in
three additions, alternating it with the sour cream in two additions.
Remove the bowl from the mixer stand and stir in the chopped chocolate.
Scrape the batter into the prepared pan and smooth the top with a
spatula.

Bake the cake for 55 to 65 minutes,
until a cake tester inserted into the center comes out clean (except for
any melted chocolate). Cool the cake in the pan on a wire rack for 15
minutes.

Unmold the cake onto the rack, turn right side up, and cool completely.